What to Sprout I’ve been told most seeds sprout easily, as do many legumes, grains and nuts. I’ve had some interesting misadventures with fermented grains that never sprouted and beans and legumes that turned black or stunk up the place. Luckily, they were reasonably inexpensive […]
Ezekiel Bread is Better Bread In addition to all the benefits of using sourdough in your home (bread machine) breadmaking, you’ll want to consider using sprouts. Sprouts and sprouted grain flours are the keys to the great high protein Ezekiel Bread I make at home all […]
I once thought sourdough was just a flavor choice, but as researched it more, I discovered that sourdough really is a superfood. It helps with gluten sensitivities, has it’s own probiotics, and really enhances the nutritional value of any bread. But when you combine it with Ezekiel Bread made with sprouted legumes and sprouted grain flour – MAGIC!
I’ve tried different methods for sourdough starter and it’s been quite an adventure! You can check out my previous blogs on those experiments here. After all of that, I’ve found a happy place where the sourdough and the Ezekiel recipe work together very nicely and create a light, fluffy loaf that has yet to disturb a stomach yet.
Aside from all the amazing health benefits of sourdough in your diet, I really do love it as a baker. I still use commercial yeast, but adding 1/3 to 1/2 cup sourdough starter to my Ezekiel dough makes it twice as fluffy as a usual batch. Considering the fact that Ezekiel bread can be pretty heavy, adding that extra lift really makes for a beautiful bread.
Here’s the Sourdough Starter Recipe that I use:
TO BEGIN YOUR STARTER
- 1 cup whole rye or whole wheat flour (The organic ones work best)
- 1 cup cool water
TO FEED YOUR STARTER
- 1/2 cup whole rye or whole wheat flour
- 1/2 cup cool water (if your house is warm), or lukewarm water (if your house is cool)
- Combine the flour with the water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this.
- Stir everything together thoroughly; make sure there’s no dry flour anywhere. Cover the container loosely (I use a piece of fabric from an old tee shirt) and let the mixture sit at room temperature (about 70°F) for 24 hours.
You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Whether you see growth or not, discard 1/2 cup of starter. I like to plan to bake on this day so I’m not wasting anything. Don’t throw it away, just add it to a batch of bread. Then add your daily feeder portion to the starter (1/2 cup Flour + 1/2 cup water).
- Mix well, cover, and let the mixture rest at room temperature for 24 hours.
- By the third day, you’ll see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. King Arthur Flour recommends two feedings a day at this point, but I like to go with just one since I bake with whatever I discard. (I don’t bake around the clock!)
- The starter should have at least doubled in volume by day 5. You’ll see lots of bubbles and the starter should have a tangy aroma — pleasingly acidic, but not overpowering.
- Remove however much starter you need for your recipe but be sure to always leave at least 1/2 cup in its permanent home: a crock, jar, or whatever you’d like to store it in long-term. Store this starter in the refrigerator, and feed it regularly; at least once a week.
It’s pretty hot in Texas this time of year, so I’m holding off on baking and only doing it on the occasional cool day. That doesn’t leave much room for sourdough so I haven’t been using it. As soon as the weather cools and my air conditioner isn’t fight off 105 degree heat, I’ll get back to my regular baking again – besides, baking gives my heater a break in the winter.
[Tweet “Avion Espresso Flourless Mocha Mug Cake in 2 minutes! @tequilaavion”] It all started when I checked in to Pinterest to make some updates. I found this recipe for Four Ingredient Flourless Chocolate Mug Cake. It’s been pinned over 10,000 times for good reason. How […]
Baking Ezekiel Breads In addition to its high-fiber, high-protein, and low glycemic factor, making your own Ezekiel bread at home allows you to leave out the soy that is found in the commercially processed versions as well as make sure there are no additives. My […]
So easy and 11-year-old can make them, so delicious the whole family will eat them!
[Tweet “Pepperoni Roses: So easy a kid can make them, so delicious the whole family will eat them!”]
For Valentine’s Day, we all gave a special gift to the whole family. Sparky made recycled coffee can butterflies and filled them with our favorite candies but Teddy made Pepperoni Roses. They lasted about 24 hours.
Here’s how Teddy made them:
He made these with fresh Ezekiel Bread dough using my own recipe, found in Beans to Bread.
- Fresh bread dough
- 8oz Marinara Sauce
- 1 – 6oz pkg Pepperoni
- 1 – 8oz pkg Shredded Mozzarella
Rolling the Dough
Roll dough out on counter to about 16″ x 18″ sheet,
slice sheet of dough in half to make two 8″ x 18″ sheets.
Cut each 18″ sheet into six 8″ x 3″ strips for a total of 12 strips of dough.
Working with one strip at a time:
- Spoon just a bit of marinara on the top half of the strip.
- Layer pepperoni slices along marinara.
- Sprinkle shredded cheese along center of strip.
- Fold bottom half over top to hold the fillings in.
- Roll from L to R or R to L.
- Place Pepperoni side up in greased muffin tin.
When you’ve completed all 12, bake for 20-25 minutes at 350 degrees.
This past Christmas, I made my own personal Ezekiel-Style spin on stollen and the family loved it. It has since become our go-to breakfast bread or, as we adults like to call it, coffee cake. If you’re familiar with Ezekiel bread, you know it has […]
Soul Food It means different things to different people. My people are of French-Canadian stock and think of Tortierre and Maple butter on fresh homemade bread. For my partner, whose family is from Nicauragua, it’s Nacatamales. We went to California for Christmas a couple years ago and […]